Pavlova with Vanilla Cream, Figs and Cherries

Share to Facebook Share to Twitter Share to Google Share to Pinterest
To make a tall pavlova, use a smaller cake pan. This means there is less surface area and it can only go up!
Preparation time15 minutes
Cooking time2 hours


6 egg whites

1 ¼ cups caster sugar

2 teaspoons cornflour

1 teaspoon white vinegar

300mls thickened cream

2 teaspoons vanilla extract

6 fresh figs, halved

100grams fresh cherries

Grated dark chocolate, to garnish


    1. Preheat 120c. Grease and line a 23cm cake pan.
    2. Using the whisk attachment on speed 12, whisk eggwhites until soft peaks form. Add sugar slowly over an 8 minute period. All of the sugar should be dissolved and feel smooth when mixture is rubbed between fingers.
    3. Add cornflour and vinegar. Mix until just combined.
    4. Gently scoop pavlova mixture into prepared pan. Bake for 1 ½ - 2 hours or until pavlova is firm to the touch. Turn oven off and leave pavlova in the oven with door ajar until oven is completely cool, about 1 hour.
    5. Using the whisk attachment on speed 10, whisk cream and vanilla until soft peaks have formed.
    6. Gently spread cream over the top of the cooled pavlova. Top with cherries and figs. Sprinkle with grated chocolate just before serving.